This bread – like so many homemade breads – is impossible to resist when you take it out of the oven or toast it up for breakfast.
- In a medium-sized bowl, stir together 1 cup rolled oats and 2 cups boiling water. Let stand one hour.
- 2 tblspns of brown sugar or molasses
- 2 tspns salt
- 2 tblspns butter
- 1 package yeast and 1/2 cup lukewarm warm water in a small bowl
- When yeast is dissolved, add to oatmeal
- Add one beaten egg to oatmeal
- In a large slightly buttered bowl, place 3 cups of unbleached flour and 2 cups of whole wheat flour
- Slowly stir in oatmeal mixture
- Stir thoroughly
- Cover with a clean dish towels and let rise in a warm place for two hours or double in size
- Punch down and add enough flour, kneading by hand for ten minutes or more until bread is well mixed
- Shape into round loaves or baguettes and place on buttered cookie sheets that have a light sprinkling of cornmeal
- Keep in mind, the bread will nearly double during the second rising and the baking, so make it half the size you want the finished product to be
- Cover with clean dish towels and let rise until nearly double
- For round loafs, take a sharp knife and make a crisscross in the bread
- For baguettes, cut down the center or cut across.
- Bake at 350 degrees for 45 minutes, but check frequently as ovens vary – breads can burn on the bottom easily
- Tap the bread gently – if it’s done, you should hear a hollow sound
This bread is also delicious with a cheese filling. Roll out a small amount of the dough to about 1 inch thick and then roll it up with grated cheese or cheese slices in the center to make a baguette loaf. You can add some herbs to the dry mixture for additional flavor.